When I was growing up, taco night was super exciting. My mom would bring out this special dish we had with individual compartments for each taco topping. The dish was round, with a circle in the center which was always filled with taco sauce.
The other sections were piled high with seasoned ground beef, sharp cheddar cheese, torn iceberg lettuce and chopped tomatoes. She would warm the soft and hard taco shells in the oven, and dinner was served. On Cinco De Mayo, the Taco Ring is an easy, flavorful and fun way to celebrate at home. Instead of taco shells, the ring is made up of crescent dough, using a canned tube of crescent rolls. Who doesn’t love taco meat wrapped in soft bread? Warm and cheesy, it satisfies even the most picky eaters. Serve it with sour cream, fresh guacamole and a pitcher of margaritas, and May 5 is made. Have a happy Cinco De Mayo and be sure to visit SomeKindaGood.com for more Mexican dishes, like my light Mexican casserole, heavy on flavor, and go-to guacamole. Cheers!
Some Kinda Good Taco Ring
I used ground venison to make my meat filling, but ground beef is delicious in this recipe too.
1 medium onion, chopped
3 garlic cloves, sliced
1 jalapeno, chopped
2 lbs of ground beef or venison
1 Taco seasoning packet
1 cup of water
1 tube of crescent rolls
Taco toppings of your choice, such as:
Shredded sharp cheddar
Fresh lime slices
Heat oven to 375°F. In a skillet, cook beef until no longer pink, along with onion, garlic and jalapeno. Add taco seasonings and water. Simmer 3 to 4 minutes or until slightly thickened. Unroll can of dough; separate into 8 triangles.
On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a circle. Dough will overlap. Spoon beef mixture on the half of each triangle closest to center of ring. Sprinkle the top with cheese. You will most likely have more beef than you need. Be careful not to overfill.
Bring each dough triangle up over filling, tucking dough under bottom layer to secure. Repeat around ring. Some filling will show. Bake 25 minutes or until dough is golden brown and thoroughly baked.
Cool 5 to 10 minutes before cutting into serving slices. Fill the center with toppings.
Food Network Star finalist Rebekah Faulk Lingenfelser is a food enthusiast and writer. Her blog, Some Kinda Good, features Southern, coastal recipes, locally sourced and in-season. A Georgia Southern University alumna, she also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, like Some Kinda Good on Facebook, follow @SKGFoodBlog on Twitter and Instagram or visit RebekahLingenfelser.com.